1 pound extra-firm tofu—drained, patted dry, and cut into 1/2-inch pieces
kosher salt and black pepper
3 scallions, sliced, white and green parts separated
2 tablespoons finely chopped ginger
3 cloves garlic, chopped
6 cups low-sodium chicken broth
1 to 2 tablespoons fish sauce
1/2 pound snap or snow peas, halved if large
lime wedges, sliced chilies, and basil leaves, for serving
Sat fat 1g
How to Make It
Cook the noodles according to the package directions; drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.
Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.
Divide the noodles among 4 serving bowls and top with the broth and tofu. Serve with the scallion greens, lime wedges, chilies, and basil.